Shrimp Ceviche Lettuce Wraps

Name: Shrimp Ceviche Lettuce Wraps
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Ingredients: 1 pound Shrimp, peeled and deveined; 1/4 cup Lime Juice, divided; 2 cloves Garlic, minced; 1/2 cup Tomatoes, diced; 1/2 cup Cucumber, diced; 1/2 cup Red Onion, diced; 1/2 cup Avocado, diced; 1/2 cup Pineapple Tidbits; 2 Tablespoons Fresh Cilantro, chopped; 6-8 Leaves Romaine Lettuce; Salt and Pepper, to taste; Fresh Cilantro, torn (for garnish); 1/4 cup Mayonnaise; 1/4 cup Sour Cream; 2 Tablespoons Ketchup; 2 Tablespoons Lime Juice; 1 teaspoon Garlic Paste (or 2 cloves garlic, minced); 1 teaspoon Hot Sauce ((I use Tabasco or Sriracha)); 1/4 teaspoon Onion Powder; 1/4 teaspoon Ground Cumin; Salt and Pepper, to taste

Shrimp Ceviche Lettuce Wraps are a healthy and fun meal weather you are cutting carbs or not! The tropical flare of this ceviche offers sweet pineapple, avocado, crispy cucumber and more with a sweet and tangy sauce to top it off! We’ve tossed the taco shells and put this on a piece of Romaine lettuce. Close enough to a taco, right? Enjoy!

What Is Ceviche?

Ceviche is a Latin American seafood dish where raw fish cooked using fresh citrus juices like lime juice. It is totally safe since the high concentration of citric acid cures the fish completely if it’s allowed to sit long enough. So, if your friends keep pestering you to try some sushi but you’re a little squeamish because you have never had raw fish, this is the perfect spring board food to try! It has is completely cooked, but has the texture of raw.

Shrimp Ceviche

Shrimp Ceviche is so delicious! You can add really anything you want to it. I love to use fresh ingredients with this. When I want to make it, I buy the ingredients that day. This is basically a simple salad that works great for guests. You can serve it without the lettuce. Just put it in a bowl or a Martini glass to give it a classy look!

Shrimp Ceviche is a perfect summer dish to have a few friends over to just kick back and relax! So the next time you have friends over to hang out by the pool, toss some horseshoes, or just sit outside with a beer or cocktail, make a batch of Shrimp Ceviche!

What Ingredients Are in Shrimp Ceviche Lettuce Wraps?

This recipe uses delicious fresh vegetables to make this a bright and refreshing meal!

Shrimp Ceviche

Shrimp
Lime Juice
Fresh Garlic
Fresh Cilantro
Tomatoes
Cucumber
Red Onion
Pineapple
Avocado
Romaine Lettuce
Salt and Pepper

Ingredient Tips – Shrimp Ceviche

Shrimp – for this meal I use medium shrimp since they don’t need to be cut in pieces, but you can if you’d like. I use the frozen shrimp simply because they’re cheaper. If you want to serve this to guests, I recommend buying never froze shrimp.

Lime Juice – fresh lime juice is best, but I keep a bottle of ReaLime Lime Juice in the fridge

Cucumber – I’m not picky with which cucumber I use, but the English cucumbers work great with this; they don’t need to be peeled and they are seedless so you get more for dollar

Red Onion – to remove the spicy bite from red onions, place them in a bowl of cool water and let them sit for 5-10 minutes after you dice them. I usually dice these first so they can sit in the water longer. You can also use white vinegar instead of water. This gives a little sweetness to the onions.

Pineapple – I use canned pineapple tidbits in 100% pineapple juice, but fresh is much better. I just go for simple with this recipe

Romaine Lettuce – I like the Romaine with this because it has the feel of a taco. But bib lettuce is always an awesome choice for lettuce wraps!

Sweet and Tangy Sauce

Mayonnaise
Sour Cream
Ketchup
Lime Juice
Fresh Garlic or Garlic Paste
Onion Powder
Ground Cumin
Hot Sauce
Salt and Pepper

Ingredient Tips – Shrimp Ceviche

Fresh Garlic or Garlic Paste – if I have garlic paste on hand, I use that. It blends into the sauce nicely instead of having the small bits from the fresh garlic.

Hot Sauce – I use Tabasco or Sriracha sauce

How Do You Make Shrimp Ceviche Lettuce Wraps?

Assembling the Shrimp Ceviche Lettuce Wraps is quite simple. However, there are 2 methods cook the shrimp – the raw method and boiling them. I will give you both methods so you can choose which one you prefer. Just and FYI, my wife doesn’t like the texture of the raw, so I use the boiling method.

Raw Method

Place the shrimp in a bowl and add 2 tablespoons of lime juice and a pinch of salt. Place the bowl in the fridge and let it cook for 3 hours. Stir the shrimp halfway through. That’s it!

Boiled Method

Put water and ice in a bowl and set aside.

In a medium sauce pan, bring salted water to a boil. Add the shrimp and cook for 3 minutes, and 3 minutes only.

Drain the water and place the shrimp in the bowl of ice water. This is called “shocking.” It stops the cooking process.

Assembling the Lettuce Wraps

Mix all the ingredients for the shrimp ceviche in a bowl. Spoon some of the ceviche onto the Romaine lettuce leaves.

In a mixing bowl, combine all the ingredients for the Sweet and Tangy Sauce and mix thoroughly. Drizzle some sauce over each wrap.

Top with torn fresh cilantro.

What To Do with Leftovers?

If you have leftovers, add a small amount of extra lime juice and place in a container with a tight fitting lid. You can store it in the fridge for 2 days.

Pro Recommendations

Here is a product I use for storage that I know will help you! We still have some of our plastic containers that we use, but we have mostly switched to these. Food keeps longer since these have a rubber seal on the lids. I highly recommend giving them a try!

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**Try These Other Amazing Recipes!**

Do you like the flavors of the tropics? Try these other amazing recipes that will have you imagining being at an outside restaurant under a palm umbrella with that refreshing sea breeze!

Caribbean Salmon with Pineapple Mango Salsa
Marinated Cuban Chicken Thighs
Garlic Lime Shrimp and Mofongo
Cuban Style Picadillo